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Got our first buck

Discussion in 'Hunting & Fishing' started by Chic Rustler, Dec 5, 2017.

  1. Dec 14, 2017
    CrealCritter

    CrealCritter Almost Self-Reliant

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    The BBQ grill gets lit right after the deer is hung for skinning. Deer ribs are first to get cut off the deer and go right on the BBQ grill with just a light sprinkling of seasoned salt. Deer ribs is the only meat i know of that leaves that fat layer taste in the back of your throat - so good! and eating them while butcher sure does make the job enjoyable.
     
  2. Dec 15, 2017
    Chic Rustler

    Chic Rustler Super Self-Sufficient

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    I'd rather let em hang a week or so. More tender meat
     
  3. Dec 15, 2017
    Hinotori

    Hinotori Super Self-Sufficient

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    We always had liver, onions, and potatoes the first night and heart with spaetzle the second.
     
  4. Dec 15, 2017
    NH Homesteader

    NH Homesteader Super Self-Sufficient

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    DH and his buddies would fry up a tenderloin to share while they cut it up.
     
  5. Dec 15, 2017
    Britesea

    Britesea Super Self-Sufficient

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    yeah- eat the liver first. Nothing like liver that's still warm!
     
  6. Dec 15, 2017
    baymule

    baymule Sustainability Master

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    Liver. :sick I know it's good for you, but I just can't eat it.
     
  7. Dec 15, 2017
    NH Homesteader

    NH Homesteader Super Self-Sufficient

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    X2, so not my thing!
     
  8. Dec 15, 2017
    Hinotori

    Hinotori Super Self-Sufficient

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    I hate liver. Hubby loves it so he can have all the liver from the birds.

    My family was poor. You ate what was in front of you even if it took a lot of water to wash it down
     
    sumi, baymule and Chic Rustler like this.
  9. Dec 15, 2017
    Chic Rustler

    Chic Rustler Super Self-Sufficient

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    That's the way it should be. It builds charector.
     

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